Best Vegan Homemade Melting Cheese Recipes

THE WORLD'S BEST VEGAN MELTED CHEESE

Steps:

• Mix water, chickpea flour, rice flour, nutritional yeast, and flax seeds in a saucepan until dissolved. Add oil, onion, and garlic.
• Place saucepan over low heat; cook and stir until mixture is the consistency of melted cheese, about 10 minutes. Season with salt and pepper.

VEGAN MOZZARELLA CHEESE

Steps:

• Prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done. (I spray mine with a little oil to help it come out easier, but it's not necessary).
• Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 1 1/4 tsp salt, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic.
• Heat the cheese sauce over medium heat until it begins to boil.
• Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
• Add 2 tbsp plus 1 tsp (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves.
• Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
• Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
• Store covered in an air-tight container for 5 days in the fridge or up to 3 months in the freezer.

BEST VEGAN HOMEMADE MELTING CHEESE

Steps:

• Place cashews in a bowl and cover with water; soak for 4 hours, or overnight. Drain.
• Place 1 1/4 cups water in a saucepan over high heat; bring to a boil. Add agar-agar powder and mix well until fully dissolved. Let it sit for 10 minutes.
• Combine agar mixture, soy milk, almond flour, vegetable oil, miso, lemon juice, vinegar, salt, and pepper in a blender; blend until smooth and creamy, about 3 minutes.
• Place mixture in a saucepan over medium heat; cook, stirring constantly, until it thickens, 7 to 10 minutes. Place in small ramekins, cover with plastic wrap, and chill in the refrigerator until set, about 2 hours. Grate before using.

VEGAN CHEESE

Steps:

• Watch the video in the post for easy visual instructions.Grease the inside of a small/medium bowl or container of choice (mine measures 5.5 x 3 inches / 14 x 7.5 cm) with a neutral oil and set aside.
• Add all ingredients except the sauerkraut juice and tapioca flour to a saucepan and stir with a whisk.
• Bring the mixture to a simmer over medium heat, stirring frequently. Once it simmers, set your timer to 5 minutes. Let it simmer over low heat (do not let it boil) and stir occasionally as it will thicken the longer it cooks.
• In a small bowl, mix the sauerkraut juice with tapioca flour. It's important that the juice is not cold (otherwise, it will make the cheese sauce set partially). Add the mixture to the saucepan after 5 minutes and stir with a whisk.
• Continue to simmer for 1 minute, it will thicken even more, so I recommend stirring frequently. Then immediately pour the cheese sauce into the prepared bowl (it hardens fast, so try to be quick) and press it down slightly with a spatula.
• Let it cool until the bowl is just slightly warm, not hot, then refrigerate for at least 3 hours (or overnight) until set. Enjoy with these crackers!